FOODS HUMAN NUTRITION. 661 



"These," lie states, "by processes of milliug and canniug food . . . are ofteu 

 removed or destroyed. Thus they are removed iu the polishing of rice and iu 

 the preparation of white flour. Vitamins are soluble in water and may be re- 

 moved if food is stewed and the liquor thrown away. Those separated from 

 rice polishiugs are destroyed by heating to 120° C. and diminished by boil- 

 ing. . . . Those present in whole meal wheat flour are not destroyed by bak- 

 ing. . . . The vitamins which prevent scurvy are not desti-oyed by boiling. . . . 

 The addition of a very little milk to white bread, either boiled or raw, makes 

 the latter a sufficient food. ... So far as the evidence goes, then, the vitamins 

 present in milk are not destroyed by boiling, and there is no objection on this 

 ground to the sterilization of milk for infant feeding. . . . 



"The question of white bread does not concern the well-to-do, who get their 

 supply of vitamins from milk, eggs, fresh vegetables, etc., but it is of vital 

 matter to the children of the very poor brought up on white bread, margarin, 

 and tea. For them whole meal bread is essential." 



Variations of the food and body weight under the action of solar rays in 

 different seasons — nutrition by heat, .M. ui: Lakoqlkttk (Coutpt. Rrnd. Acad, 

 fici. {Parl.s'\, 158 (1914), -Vo. S, pp. 586-588). — In these experiments, which ex- 

 tended <j\er a period of one year, the body weiglit and food consumption were 

 observetl daily in the case of three rabbits exposed in glass cages to the heat of 

 the suu. Each rabbit received a constant daily ration of 100 gm. of green 

 vegetables, which was always eaten, and a ration of oats, of which the amount 

 eaten depended upon the appetite of the animal. 



The average amount of oats eaten varied inversely with the intensity of the 

 sun's rays. The amount consumed per KK) gm. of body weight was api)roxi- 

 mately 4 gm. in winter, with a minimum temperature of 1.5° C. (59° F.) ; .3 gm. 

 in the spring and fall, with a minimum temperature of 22° ; and only about 

 2 gm. in the summer, with a minimum temperature of 30°. 



From the fact that the body weight of the animals increa.sed during the 

 spring when there was a decrease in the amount of food consumed, and that the 

 loss in body weight during the summer was not proportional to the decrease in 

 the amount of food consumed, the author concludes that there is a certain 

 absorption and utilization of the energy from the sun's rays in the case of 

 animals as well as plants. In support of this view, he states that in the case 

 of natives of hot countries whose more or less naked bodies are exposed to the 

 sun's rays for a greater part of the day the fuel value of the diet is low. lie 

 cites also the beneficial results obtained by sun baths in treatment of certain 

 cases of malnutx'ition, especially gout and obesity. [The author has apparently 

 disregarded the effect of external temperature upon metabolism.] 



The economy of foods possible by increase of surrounding temperature, L. 

 Lapicque {Compt. Rend. Acad. Scl. [Paris], 158 {19U), A'o. 10, pp. 732-734).— 

 A critical discussion of the above article. 



The efiEects of protein starvation and feeding on the amino acid content 

 of the tissues, D. D. Van Si.yke and M. M. Gustave ( Proc. -S'oc. Expt. Biol, 

 and Med., 11 (1913), No. 1, p. 25). — Neither protein hunger nor high protein 

 feeding influenced the amino acid content of the tissues. 



" Nitrogen retained as the result of high protein feeding is not iu the form of 

 stored digestion products, but rather as body protein. 



" The free amino acids of the tissues can originate not only from the food, 

 but also from autolyzing tissues, as the latter are the only apparent source from 

 which the amino acid supply can be maintained during starvation." 



Protein metabolism from the standpoint of blood and tissue analysis. — 

 VII, An interpretation of creatin and creatinin in relation to animal 

 metabolism, O. Folin and W. Denis {Jour. Biol. Vhern., 17 (1914), -Vo. ), pp. 



